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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Saturday, September 25, 2010

Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal - add bacon, ham, sausage, fresh herbs and mushrooms if you like!

Potatoes O'Brien - Skillet Fried Potatoes

Skillet fried potatoes, also known as home fries and cottage fries in the north, are such an easy side dish, that goes well with breakfast, but also as a dinner side dish. For my classic skillet potatoes I use peeled russets, some onion and that's about it other than the delicious fat used to cook them in - for me, I love using bacon drippings for the extra richness it provides - and the very specific method.

For this version of skillet potato, I prefer to use the smaller, unpeeled red-skinned or new potatoes. The skin is tender, and to me tasty, and they cook up nicely without the steaming process that is necessary for our beloved fried taters and onion. If you prefer to use a russet, rather than a red skinned potato, you certainly can, though I'd click over to that other recipe, because I think that method works best with russets.

I also like these skin-on skillet potatoes cooked with both onion and sweet bell pepper, either red, green or yellow, or any combination of them, making this dish akin to what most folks know as Potatoes O'Brien. You could certainly leave them out if you just want potatoes. Add fresh herbs if you're making it for supper and there are any number of add-ins you can also use with these, from leftover meats, veggies, beans, whatever you like really. Stir in cooked bacon, ground beef, ham, sausage or pork, and when I have some fresh mushrooms, I like to toss in a few of those too.

Scrub potatoes and pat dry; cut into small cubes. Heat bacon drippings or oil in a cast iron skillet over medium heat until hot. Add the potatoes, onion and bell pepper all at once and turn heat up to medium high. Sprinkle with salt and pepper and toss until all the veggies are coated with oil. Let sit uncovered, and without turning, in order to brown underside, then give it an occasional stir to turn and cook all sides of the veggies.

Continue stir frying until the potatoes are tender and you reach the desired level of browning, adjusting the heat as needed. Do not cover. Taste, adjust seasonings as desired, adding any additional seasonings you like, and toss in a tablespoon or so of butter, if desired. Serve immediately.

Cook's Notes: If serving this as a side dish for supper, stir in a bit of fresh chopped herbs just before serving. Some good choices would be crushed or chopped rosemary, chopped dill, thyme, oregano, or flat leaf parsley. Substitute any other potato for the red skinned variety. To make this main dish, stir in cooked bacon, ground beef, ham sausage or pork. Mushrooms are also a great addition.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Hi Mary!! I make this all the time. We just love it. I prefer mine with red peppers as they are sweeter. Your photos are just to die for. I love your fall heading. How did you get started with this blog??

One of my family's favorite side dish that my mother always made and still makes is her fried potatoes. We eliminate the green peppers though, but I bet they are a nice addition! I could literally eat the whole pan of fried potatoes (that we make in big chunks too), but so can each of the others in my family, so there are never any left over!

This is a staple at our house. I always use my biggest cast iron skillet and we "fight" over who gets the most bits that are browned lol. Leftovers go straight to the fridge to be warmed up and served with eggs for breakfast.

OHHHH YEAH!! I don't know about y'all I can smell these babies through the screen lol. Always used a sprinkle on Lawrys Salt and hot sauce when I made my skillet potatoes. Never once thought of Cajun seasoning. I'll try that Mary. This Georgia Peach like some heat. Good eats!!

I was raised on fried potatoes and love them fixed this way, but I have another delicious way to fix them that a lady that I worked with told me and it is good. Potatoes, onions and yellow squash (cut in cubes) fried together. Would also be good with the added pepper I bet too.

One of the change-ups I like to make to this dish..Monterey Steak Seasoning instead of salt & pepper. On other occasions, instead of potatoes, I'll use chopped up spicy fries, no seasoning needed...so good.

Thank you Rick! It's a simple dish but we sure love it. Great for breakfast or even as a side dish. I can make a meal of it alone to be honest. Thanks for stopping back by to let me know you tried & enjoyed it - I appreciate that!!

Mary, I am a year or two late finding your page but I know it is all ready one of my favorites! I was raised on good old Southern Cooking with my grandmother and my mom! I know Arkansas is not considered Deep South but we always consider ourselves southerners anyway! My husband's favorite fried potatoes included sliced okra mixed in and fried with them. Try it, you will like it!!...........Ginny

Hi Mary, I know I am a year or two late for this but I just discovered your page and am loving it! I grew up on Southern Fried Potatoes and other Southern dished made by my grandmother and mother. Still my favorite foods! My husband loved these potatoes fried with sliced okra. If you haven't tried this give it a try. I love it too! I know I will be finding more great recipes on your site!

Growing up, my mother made these and added canned corned beef! Delicious! But, now that I am grown and cook myself, I've discovered fresh corned beef and use it instead in these to make the same dish! Out of this world! As a side note, I still cannot get my mother to even try fresh corned beef simply because of 'where' the beef comes from on a cow. I am like, hello....it's the same canned corn beef just FRESH!

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Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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